Citric Acid Free Fish Bone Broth

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

There is something deeply nourishing about a slow-simmered broth made entirely from scratch, and this fish bone broth delivers that in the most wholesome way possible. Mild white fish bones and heads form the base, coaxed into a golden, mineral-rich liquid with the help of a splash of apple cider vinegar — a gentle acid that draws nutrients out of the bones without introducing any citrus-derived ingredients. Aromatics like leek, garlic, fresh ginger, and a touch of turmeric give the broth warmth and depth, while thyme, parsley, and bay leaves round everything out with a clean, herbaceous finish. For anyone navigating a citric acid sensitivity, store-bought broths and stocks are often a minefield of additives and preservatives, making a homemade batch like this one genuinely invaluable. The technique is straightforward — soak, skim, simmer low and slow, then strain — and the result is a beautifully clear, savory broth that you can sip on its own or use as a base for soups, sauces, and grains. It keeps in the fridge for up to four days or freezes beautifully, so a single batch goes a long way toward stress-free, safe cooking all week long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 lb fish bones and heads (from mild white fish such as halibut, cod, or snapper), rinsed
Kroger Farm Raised Tilapia Fillets Frozen BIG DEAL!Kroger Wild Caught Pacific Cod Fillets Frozen BIG DEAL!Sb Cod Fillets V/P waterfront BISTRO Cod Fillets Wild Alaskan Boneless & Skinless - 32 Oz waterfront BISTRO Tilapia Fillets Bonesless & Skinless - 32 Oz
See all
2 tbsp apple cider vinegar
10 cups cold water
2 medium carrots, roughly chopped
3 stalks celery, roughly chopped
1 medium yellow onion, quartered
4 cloves garlic, smashed
1 leek, white and light green parts only, roughly chopped and rinsed
1 tsp fresh ginger, peeled and sliced
½ tsp ground turmeric
4 sprigs fresh thyme
4 sprigs fresh parsley
2 bay leaves
1 tsp fine sea salt, plus more to taste

Instructions

1
Place the fish bones and heads in the stockpot and cover with the cold water. Add the apple cider vinegar and let the bones soak for 30 minutes — this helps draw minerals into the broth.
2
Set the pot over medium heat and bring to a gentle simmer, skimming off any gray foam that rises to the surface during the first 10–15 minutes, until the liquid runs mostly clear.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!